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Chile Reinas

A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).

A historical recipe

One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: One hundred & one Mexican dishes (1906).

Source and licence

From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Cut chile peppers lengthwise down the sides, remove the seeds and carefully roast in hot ashes, after which the outer skin can easily be wiped off.
  2. Grate dry cheese and stuff the peppers full of this and press the two sides together and fasten.
  3. According to the number of peppers being prepared, take enough eggs for a liberal dressing;
  4. beat the whites and yolks separately to a light froth and then mix them.
  5. Have ready a frying-pan with sufficient boiling lard to cover the peppers.
  6. Dip each pod into the frothy egg for a moment, then drop into the boiling lard, pouring over each more of the egg while the frying peppers are turned.
  7. Serve with a chile sauce to which has been added a few chopped green walnut meats.